And what do you do with left over lemon curd?! Well clearly…you make lemon cream cheese frosting!
Easy. As. Pie. I whipped up a batch of cupcakes (from a box…what! whaaat!) and put on this homemade lemony frosting! It’s a special touch you can add to any of your cake-ish baked goods, I think. And if you make the mascarpone pancakes with lemon curd and blueberries you’re gonna have left overs so you might as well do something good with it!
Enjoy!
PS – OOOOH what if you dipped fruit in the frosting!! :O Heaven!
Lemon Cream Cheese Frosting
Adapted from Bon Appetit April 1998
2 8-ounce packages cream cheese, room temperature
1 1/4-ounce lemon curd
1 cup powdered sugar (plus more to your taste/consistency liking)
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
Using electric mixer, beat cream cheese and curd in large bowl until smooth. Add remaining ingredients and beat until well blended.
Yum! Looks like a great twist on traditional cream cheese frosting. I look forward to trying this on some vanilla cupcakes!
Yum- looks delicious and so “Spring” :o)